If using fresh fruit, peel and chop the banana, mango, and pineapple into roughly 1-inch pieces. If using frozen fruit, measure out the mango and pineapple and break up any large clumps so the blender can process them evenly.

Add liquids and sweetener

Place the banana, mango chunks, pineapple chunks, 3 tablespoons coconut milk, 1 cup cold water, and 2 teaspoons agave nectar into the blender jar. The small amount of coconut milk provides coconut flavor without overpowering; increase to 1/2 cup if you prefer a creamier texture.

Add ice (optional)

If you want a thicker, colder smoothie, add 4 ice cubes. Skip or reduce ice if using mostly frozen fruit to avoid over-dilution.

Blend

Secure the blender lid and blend on high for 45–60 seconds, or until the mixture is completely smooth and no visible chunks remain. Stop and scrape down the sides once if necessary, then blend again for 10–15 seconds.

Adjust sweetness and texture

Taste the smoothie. If you prefer it sweeter, add up to 1 more teaspoon of agave and blend briefly. If it's too thick, add water 1 tablespoon at a time and blend until you reach the desired consistency.

Garnish & Serve

Pour the smoothie into a 16-ounce glass. Sprinkle 1 teaspoon toasted shredded coconut on top and garnish with a mango or pineapple wedge on the rim. Insert a straw and serve immediately.